Name: Orange Sauce for Gingerbread
Total time: 15 min
Ingredients: 1 1/3 cups fresh orange juice (from 4 oranges), plus 1 teaspoon finely grated orange zest from 1 orange; 1/2 cup granulated sugar; 4 teaspoons cornstarch; 1/8 teaspoon table salt; 2 tablespoons unsalted butter; 1 tablespoon lemon juice from 1 small lemon

Why This Recipe Works

In our old-fashioned gingerbread recipe, we used milk rather than hot water (which many recipes call for) for a richer, moister cake. We sweetened our gingerbread recipe with a combination of light unsulfured molasses and white sugar, and used butter rather than oil, shortening, or lard for flavor.

Instructions

In small sauce pan bring orange juice, sugar, cornstarch, and salt to boil over medium heat, stirring constantly. Continue to cook until sauce is thick and clear, about 1 minute.

Remove from heat, then stir in butter, lemon juice, and zest. Serve hot, warm, or at room temperature over gingerbread squares.